TW200814940A - Liquid extract having protease activity - Google Patents

Abstract

The present invention provides a meat modifier, which is suitable for modifying meat to a proper softness degree, and can not leave off-flavor even acted with meat, furthermore, because the deactivation temperature of the enzyme is rather low, it is ease to control and use in home and business. A meat modifier which contains an extracts, powder, and a meat modifier consisting the powder and O/W type emulsion for meat modifying having protease activity with following properties (a)-(d): (a) effects and substrate specificity: specifically acting to protein and peptide, expressing endo type protease activity of cutting the peptide bond, (b) stable pH: pH 5.5 to 7.0, (c) optimum temperature: 40 DEG C, (d) thermal stability: stable in below 55 DEG C, which is extracted from a mushroom belongs to phylum Basidiomycota order Agaricales family Tricholomataceae.

Description

200814940 IX. OBJECTS OF THE INVENTION: TECHNICAL FIELD The present invention relates to an extract, a powder, and a sputum containing a proteolytic enzyme activity, which is extracted from the family Basidiomycota Agaricales Tricholomataceae. /W emulsion and a meat improver containing such ingredients. [Prior Art] Young animals that are bred in the meat of the black-haired Japanese species or scorpion φ Animals, because of the good fat state (falling frost), the meat is soft and juicy. On the other hand, the fleshy meat of the old-age livestock, the domesticated livestock, the Dutch dairy cows, and the meat used for pasture is very hard because the proteins that make up the muscles are different. In addition, pigs, chickens and other meats other than cattle also have low-grade meat that is hard to eat directly. There are many proposals for improving this type of hard meat. The method of improving the carnivorous meat is generally cut or smashed by mechanical damage. Other methods, such as the use of proteolytic enzymes as a modifying agent. The protein-decomposing enzyme is mainly contained in microorganisms such as filamentous bacteria, yeasts, and bacteria, in addition to enzymes contained in immature papaya juice liquid, root φ stem of pineapple, and gastric mucosa of pigs. For example, a papain obtained by purifying an unripe papaya juice or a bromelain obtained by purifying the stem of an pineapple is an enzyme having high stability and is resistant to heat. The plant-derived protein-degrading enzymes such as papain and bromelain are powdered and widely used in the food industry such as fruit-making and bread-making, and even in the pharmaceutical industry and the cosmetics industry, in the field of meat processing. The meat softening agent is used to soften the meat quality (refer to Patent Documents 1, 2). Also, the monkey head in the genus Basidiomycetes of the genus Basidiomycetes, 200894740, also contains a proteolytic enzyme (Patent Document 3). Further, in order to improve the fat state of the meat, it is juicy, and a method of injecting a 0/W type emulsion into the meat is also known (Patent Document 4). Patent Document 1: Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. [Invention] [Summary of the Invention] However, the previous powdered meat improver containing papain or bromelain has a low matrix specificity of proteolytic enzymes, excessively decomposes myofibrillar proteins, and easily loses meat. The original food sense. Further, the plant-like astringency, a pungent odor called an enzyme odor, is strong, and the flavor of the processed meat product is destroyed, and the odor is left. The protein-degrading enzyme contained in the genus Hericium erinaceus of the genus Basidiomycotina is decomposed into low-molecular-weight oligopeptides and amino acids in the same manner as papain, and is not easily deactivated by heat. Skills are required. The protein-degrading enzyme contained in the Hericium erinaceus has a strong flavor unique to Hericium erinaceus and affects the flavor of the meat. Further, the method of injecting the 0/W type emulsion into the meat can improve the fat state of the meat, and feels juicy. However, since the meat is not softened, it is not easy to have a soft feeling. [Method for Solving the Problem] The present invention relates to (1) an extract characterized by extracting from the Xue class '200814940 of the Basidiomycota Agaricales Tricholomataceae and having the following (a)~( d) proteolytic enzyme activity; (a) action and matrix specificity: specific action on proteins and peptides, with endo-type protease activity to cleave peptide bonds, (b) stability pH: ρΗ5·5 ～7.0 (c) Optimum temperature: 40 °C, (d) Thermal stability: stable below 5 5 °C, (2) a powder characterized by Basidiomycota Agaricales Tricholomataceae The chain of the φ juice or water extract is added with an excipient, and is obtained by freeze-drying, and has the above-mentioned (a) to (d) proteolytic enzyme activity, (3) a kind of meat-regifying agent The extract contains the extract of the above (1) or the powder of the above (2), and (4) a 0/W emulsion for improving meat, which is characterized by containing Basidiomycota from Basidiomycetes. Mushroom of Agaricales Tricholomataceae) A protein-degrading enzyme, and (5) a method for improving carnivorous meat, characterized in that the food φ meat improving agent according to the above (3) and the 0/W type emulsion of the above (4) are used. [Effects of the Invention] The protein-degrading enzyme of the genus of the genus Basidiomycota Agaricales Tricholomataceae is different from papain and bromelain, and selectively decomposes a part of the muscle of the myofibrillar protein. The kinesin and myosin can provide a protein degrading enzyme extract which is suitable for a meat improving agent which can improve meat quality and has appropriate softness. In the chain sap or water extract 200814940 of the Basidiomycota Agaricales Tricholomataceae, the stability of the protein-containing enzyme-containing enzyme powder obtained by adding the excipient and freeze-drying is good. For meat-improving agents. In addition, the protein-degrading enzymes extracted from the chain of Basidiomycota Agaricales Tricholomataceae have no plant-like warm taste and enzyme odor as papain and lyase, and are not extracted from monkeys. The unique strong flavor of the protein-decomposing enzyme of the mushroom can provide a meat-improving agent that does not leave any odor even if it acts on meat. And because of the low inactivation temperature of the enzyme, compared with papain, bromelain and proteolytic enzymes from the mushroom, it is easy to control the temperature and deactivate, providing a convenient meat for household and business use. Amendment. Further, it is possible to provide a meat-feeding improver which retains its activity and stabilizes even when it is contained in an immersion liquid for processing meat and is used in an enzyme activity inhibitor such as nitrite-salt of ham-hot dog. Softening effect. Further, by using the above-mentioned 〇/w type emulsion containing a protein-decomposing enzyme, the processed meat is soft and juicy, and a processed meat product having a good fat state can be provided. Thereby, it is possible to improve the low-quality meat of which the fat meat is small and the meat is hard, and it is improved into a soft and juicy meat-processed product, and the price is increased. The mushroom of the genus Basidiomycetes (B a s i d i 〇 m y c 〇 t a A g a r i c a 1 e s Trich〇lomataceae) is a safe and non-allergic safe food that provides a safe meat-improving agent. Moreover, artificial cultivation can be used today. The same quality can be obtained in a large amount regardless of the season, and the extraction of the enzymes of the fruit enzymes such as papain and pineapple enzyme is more efficient, so that a meat improving agent having high stability can be provided. [Embodiment] Hereinafter, the present invention will be described in detail. 200814940 Extract containing protein decomposition and kneading activity (proteolytic enzyme) The extract containing the proteolytic enzyme activity of the chain derived from Basidiomycota Agaricales Tricholomataceae, which is used in the present invention, contains The protein-degrading enzymes of the mushrooms extracted from the Basidiomycota Agaricales Tricholomataceae also contain enzymes produced by genetic engineering methods. ^ In the present invention, Basidiomycota from Basidiomycetes

The protein-degrading enzyme of the chain of Agaricales Tricholomataceae is a myosin, actin which selectively decomposes myofibrillar proteins in proteins related to the hardness of carnivores. Therefore, it is different from papain, bromelain and proteolytic enzymes contained in Hericium erinaceus, and the reaction is terminated with moderate softness. Moreover, since the inactivation temperature of the enzyme is low, it is easy to inactivate the control in the sterilization and conditioning engineering of processed meat products. Therefore, compared with the papain and the proteases contained in the carotenoid and the Hericium erinaceus, it is easier to use the enzyme for business. In addition, if the proteolytic enzyme extracted from the genus Basidiomycota Agaricales Tricholomataceae is used, the aftertaste is not left, and in addition to masking the characteristic odor of the meat, it contains glutamic acid and inosine. Acidic ingredients such as acid and guanylic acid can increase the flavor of carnivorous meat. (Extraction material of protein-decomposing enzyme extract) A mushroom which can be used for extracting the proteolytic enzyme of the present invention, for example, Benedictine mushroom, oyster mushroom and retanning mushroom of Basidiomycota Agaricales Tricholomataceae. Among them, -10- 200814940 can be used alone or in combination of two or more types. Any of the fruiting bodies and mycelium of the mushroom can be used without being restricted to the species, the country of origin, the harvest period, and the like. Recently, since the fruit bodies of mushrooms and retanning mushrooms have been easily cultivated by artificial cultivation, they are suitable for use in the raw materials of the present invention. The fruiting body contains a large amount of protein decomposing enzymes, and producers such as Kokodo (stock), (stock), Schistosoma japonicus, and agricultural associations are suitable for the raw materials of the meat improving agent because the fruiting bodies of the mushrooms are easy to handle. For the mushroom type, any fresh-smelling, semi-dry, and dried products can be used. For semi-dried products and dried products, it is preferable to use a product which is not dried by φ hot air, such as freeze-dried products. The fruiting body can be used as it is, and a processed product such as a slurry or an extract can also be used. It is also possible to use a liquid nitrogen or dry ice to freeze and smash the raw mushrooms, and to crush the pulverizer or the food processing machine. (Proteolytic enzyme extract) When the fresh chain is used as the extracting material, it is also possible to use a food slicer, a cutting pulverizer, a food processing machine to pulverize the fruit body, and then directly press the crushed juice containing the proteolytic enzyme or squeeze. juice. In particular, when the fruit body is frozen in a raw material, such as liquid nitrogen or dry ice, the pulverized body, the semi-dried product, and the dried product are preferably dried in water or a buffer. If the treatment temperature is high, the enzyme is inactivated, and since it is not easy to have an improved effect on the soft feeling of the meat, the treatment temperature is preferably 20 ° C or lower, and particularly preferably 10 ° C or lower. Further, as for the solution during the extraction, it is preferred to use a solution adjusted to pH 5.0 to 7.0, preferably ρΗ5·5 to 7.0, to inhibit the inactivation of the enzyme. The solution may be, for example, ion exchange water, purified water, distilled water or natural water, or tap water may be used as the case may be. Further, a buffered aqueous solution is preferably used as compared with water. Buffered aqueous solution such as citrate buffer, phosphate buffer, malic acid buffer, especially even if the concentration of the buffer is 10~3 00 mM, by using -11 - 200814940 ρ Η 5 · 0 ~ 7 · 0 should be ΡΗ 5 · 5~7.0, it is ideal to prepare an extract with high enzyme activity. An example of the extraction method described below. First, the fruiting bodies of the mushrooms were homogenized in a buffer of 10 to 300 mM. The type of the agitator, the stirring-mixing method, and the like are not particularly limited in the case where the enzyme is not deactivated. The extraction time should be 1 to 2 hours. If a usable extraction pot is used, the temperature control should be kept below 20 °C. The extract was separated after stirring-mixing. The solid-liquid separation system may be a known method such as separation and filtration from φ core. The conditions for carrying out the centrifugation are carried out at 2000 to 1000 x x for 3 to 30 minutes, and the supernatant portion thereof is preferably filtered. When using a cooled high-speed centrifuge, it is preferably carried out at 4000~8000xg for 5~20 minutes. It is also possible to carry out the centrifugal separation operation, and directly filter and use it after mixing. The extract of the present invention thus obtained contains a large amount of bacteria and mushroom cells attached to the mushroom. Therefore, it is preferred that the extract is passed through a known sterilization filter for sterilizing and clarifying filtration of the product in the food industry to remove bacteria and mushrooms attached to the mushroom. The sterilizing filter is, for example, a pebbles II I (trade name, a cylinder bullet type of 3 〇 吋 ) ) ) 。 。 。 。 。 。 。 。 The extract of the mash can be concentrated at a temperature not lower than the activity of the enzyme, for example, at a temperature of 20 ° C or lower, by an appropriate concentration method such as freeze concentration, reduced pressure concentration, or super concentration depending on the condition. ‘ Further, the obtained extract may be used alone or by salting out, ion exchange chromatography, ultrafiltration, gel filtration chromatography, hydrophobic chromatography, or various other chromatographic methods. Further, as the salt in the salting out, for example, ammonium sulfate, sodium sulfate, sodium chloride or the like can be used, and a concentrated precipitation of a solvent can be used, and acetone, a lower alcohol or the like can be used. -12- 200814940 The extract of the present invention thus obtained preferably contains 10 to 1000 units/g of a proteolytic enzyme from the viewpoint of improved meat consumption, and particularly preferably 20 to 500 units/g. (Proteolytic enzyme activity) The extract of the present invention has the following proteinase-decomposing enzyme suitability (a) to (d). (a) Action and matrix specificity: specific action on proteins and peptides, with endo-type protease activity to cleave peptide bonds (b) stable pH ·· ρΗ5·5~7·0 φ (c) optimum temperature :40°〇(d) Thermal stability: a protein-degrading enzyme having a chain of the above properties and having a property of the above-mentioned Basidiomycota Agaricales Tricholomataceae at 5 5 °C, which is selectively decomposed A part of the myofibrillar protein actin, myosin, which is different from the hardness of carnivorous meat, is different from papain and bromelain and the proteolytic enzyme contained in the Hericium erinaceus, and is terminated by the reaction to moderate softening. Therefore, it is suitable for meat-improving agents. Moreover, because the enzyme has a low deactivation temperature, it is easy to manage and inactivate the temperature, and is convenient for household use and business use. Further, the extract containing the protein-degrading enzyme has the following properties (e) and (f). (e) In the presence of nitrite: at 37 ° C, ρ Η 6 · 0, in the presence of l 〇〇〇 ppm nitrite, has a relative activity of 80% or more. (f) salt tolerance: at 37 ° C, p Η 6.0, in the presence of 15 mass/vol% salt, having a relative activity of 60% or more. The salinity solution in the presence of nitrite and a high concentration of common salt is easy to block the enzyme activity, but is used in the chain of the present invention for extracting the Basidiomycota Agaricales Tricholomataceae. The proteolytic enzyme can retain sufficient activity even in a solution containing various mixed components such as the nitrite and the salt, and can exert the desired softening effect of the meat. In addition to the above properties, the proteolytic enzyme contained in the extract has (g) good storage stability in an aqueous solution, and (h) resistance to vibration in an aqueous solution. • In aqueous solution, it has a relative activity of more than 80% at 2 〇 °C for 2 days. As a proteolytic enzyme, it is an enzyme that is not easily inactivated spontaneously. Further, even if the water is repeatedly circulated by the flooding liquid syringe for 2 hours, the relative activity is stabilized, and it is possible to have resistance to contact with air or mechanical vibration. The present invention is also related to the addition of an excipient to a sap juice or water extract of a mushroom of the Basidiomycota Agaricales Tricholomataceae and freeze-dried. The powder having the proteolytic enzyme activity of (a) to (d) below is obtained. In order to make the extract easier to store and operate, it is possible to freeze-dry and powder the powder by adding freeze-drying method according to the conventional method by adding lactose or dextrin as a reconstituting agent (hereinafter referred to as "powder extract powder". "). The above excipients are preferably saccharides such as lactose, oligosaccharide, and dextrin. An excipient such as cellulose or other natural or synthetic polymer compound such as crystalline cellulose can also be used. In the case of pulverization, the enzyme solution to which the agent has been added is freeze-dried by a vacuum freeze-drying method or the like, and then pulverized by a stirrer for pulverization. The freeze-drying temperature is from 3 °C to 140 °C, and is preferably close to a temperature of 20. (3. Relative to the above-mentioned -14-200814940, the enzyme liquid obtained by extracting the juice or the water extract is preferably added in an amount of 3 to 80 parts by mass. If it is 3 parts by mass or more, the subsequent freeze-drying process It is not attached to a container or utensil, and can effectively pulverize the enzyme extract. The extract of the mushroom and the extract of the mushroom of the Basidiomycota Agaricales Tricholomataceae can be directly used as meat. As the modifier, a powder obtained by adding an excipient and freeze-dried as described above may be used as a meat improving agent. φ The powdery meat improving agent prepared above preferably contains 0.1 to 75% by mass. Further, when a 0/W type emulsion containing the proteolytic enzyme of the present invention described later is produced, it is preferable to use a mushroom extract powder having an activity of a proteolytic enzyme of 10 to 1,000 units per lg. It can also be used by blending other components as needed. At this time, the other components are in a range which does not affect the object of the present invention, and it is desirable to blend the amino acid as desired to enhance the flavor and the aftertaste. Beef extract The above-mentioned meat improver can be used directly or dissolved in water to make a meat improver. When dissolved in water, the concentration should be 0 · 0 1~3 0% by mass, especially suitable. 〇.〇5~5 mass%. Method for improving meat by using enzyme extract or mushroom extract powder The method of treating meat by using the meat extract improver containing the above enzyme extract or mushroom extract powder may be a powder or dissolved in water. The method of adding an aqueous solution to the meat, the method of injecting the aqueous solution into the meat, the method of applying the powder or the aqueous solution to the surface of the meat, the method of immersing the meat in the aqueous solution, and the like can be appropriately selected depending on the shape of the meat, the processing method of the meat, and the like. When the processed meat product is a kneaded product, it is advisable to add a powder or an aqueous solution of the meat of the modified meat to the mixed material of the raw material, and then heat-treat or freeze the fried or smoked. If the meat is a whole piece of meat, the powder should be made. The meat-like meat improver is dissolved together with other raw materials, and is used in various known edible liquid processing impregnation liquids (submerged liquid), and the flooding liquid is injected into the whole piece. Thereafter, the method of freezing and slicing is performed or the whole piece of meat is sliced to a desired thickness, and a powder or an aqueous solution of the meat improving agent is coated on the surface of the meat. The proportion of the powdered meat improving agent for treating the meat is compared with 100 parts by mass of the meat. , powdered meat improver is 0.01~10 parts by mass, preferably φ 0.05~5 parts by mass. Also 'treatment conditions are 0~40, it is treated for 1~48 hours, preferably at 5~15 °C for 1~24 The carnivorous improver of the present invention can be used in a product such as a ham-hot dog, and a salty liquid for processing meat used in general. In a general saline solution for processing meat, a general inhibitor containing an enzyme, that is, 5 to 20% of salt is used. (% concentration in the saline solution, the same applies below), 10~1〇〇Oppm as the sodium nitrite of the color former. In addition, in addition to nitrous acid and salt, the saline solution for meat processing also contains a coloring aid, an adhesive, a preservative, a seasoning, a spice, and an adhesion enhancer. 0 The above nitrous acid system may use, for example, a nitrite such as sodium nitrite or potassium nitrite. A chromogenic adjuvant such as a salt such as L-ascorbic acid or a sodium salt thereof, a salt such as erythorbic acid or a sodium salt thereof, a nicotinamide or the like; an adhesive such as a sodium phosphate pyrophosphate, a sodium tripolyphosphate or a sodium metaphosphate. Or a preservative such as a salt such as sorbic acid or a potassium salt thereof; a seasoning such as a sodium succinate, a 5'-inosinate, a sodium ribonucleotide or the like, a taste substance, a sugar such as granulated sugar, or sorbose. Sugars such as alcohols, sugars such as dextrin, etc., spices such as pepper, medlar, laurel, Jamaican pepper, pepper, fennel, sage, thyme, bay leaf, star anise, clove, ginger, garlic, etc.; Or for the purpose of protecting the water effect of-16-200814940, such as egg white protein, milk protein, casein, gelatin, wheat protein, soybean protein and other animal and plant proteins, partial decomposition products and processed starch. Further, a coloring agent such as tar synthetic dye, vegetable natural pigment, edible red No. 3, and edible red No. 4 may be blended in the above-mentioned meat processing liquid. Since the protein-dissolving enzyme used in the present invention is stabilized in a saline solution for carcass processing, it can retain its activity and exert a stable softening effect. 0/W type emulsion for meat improvement φ The protein-decomposing enzyme used in the present invention can soften the above-mentioned meat, but if the object to be treated is thick meat, the meat is only immersed in the water extract, and it is difficult to soften the inner portion of the meat. Improve fat status. In the present invention, the above-mentioned problem can be solved by using a 0/W type emulsion for improving meat quality comprising 10 to 70 parts by mass of edible fats and oils and 30 to 90 parts by mass of water and containing the above-mentioned protein-degrading enzyme. The 0/W type emulsion is a continuous phase with an aqueous phase having a high affinity with meat, and can be uniformly impregnated into the meat by the action of an emulsifier. Thereby, the food Φ is dispersed in the meat by the oil, so that the meat has a juicy feeling. Since the 0/W type emulsion of the present invention softens the meat by the protein-decomposing enzyme dissolved in the water phase, the edible fat and oil are easily penetrated, and the juice is more succulent than when the 0/W type emulsion is separately injected. And the softening effect of the improvement. The above-mentioned 0/W type emulsion is emulsified in water to form oil droplets in the presence of an emulsifier or an emulsion stabilizer. The 〇/w type emulsion is preferably used in an emulsion of 10 to 70 parts by mass of edible fats and oils and 30 to 90 parts by mass of water. When the ratio of the edible fats and oils to the water is within this range, the emulsified state is stable, and the food-improving effect can contain sufficient fats and oils to improve the juicy meat. -17-

200814940 The edible fat and oil which can be used in the present invention is a fat containing a tallow component. The tallow or lard fat and the carnivorous meat are of the same source. It is easy to enter the meat tissue, and has no adverse effect on the flavor. It is more suitable to use tallow or lard, and can also be mixed with other fats and oils. The oils and fats such as palm oil, palm kernel oil, coconut oil and other edible oils such as edible oils and fish oils. It is also possible to use edible processed fats such as hardened oil transesterified oil. In the case of edible fats and oils containing solid fats and oils at 20 to 50 °C, it has a φ score in the food-improving effect, and has a good fat state and a sufficient juicy feeling. As the emulsifier and the emulsion stabilizer, for example, protein such as casein white matter or milk protein; polysaccharides such as xanthan gum and arabin, glycerin fatty acid ester, polyglycerin fatty acid anhydride fatty acid ester, and propylene glycol fatty acid ester can be used. , surfactants such as sucrose fatty acids. When adjusting the flooding liquid, make a 0/W type emulsion and mix it for injection. It is extracted by protein and powder mushroom! Short, does not affect the casein sodium, soy protein, milk: quality and powder mushroom extract. For the stability of the emulsion of the reaction, an oil-soluble fragrance, an oil-soluble vitamin, a seasoning oil, or the like may be added to the emulsion of the Ο / W type. Further, components such as sugars, amino acids, beef extracts, food and other seasonings; nitrites, L-ascorbate and other hair auxiliaries; polymeric phosphates and other adhesion enhancers; sorbate bismuth / W type emulsion One of the ideal production examples is, for example, a water phase portion of about 60 ° C, and a fat or oil mainly composed of lard is slowly added. It can be used alone to mix vegetable oil or chicken, separating oil, and has a melting point of sufficient oil sodium, soybean egg yolk, crystal fiber ester, sorbate, lecithin, powdered mushroom, reaction time, white matter, etc. 'Add water-soluble bismuth, sodium glutamate i or hair color auxiliary water retention agent. - While stirring, the oil phase of the heating temperature is -18-200814940, and the mixture is coarsely emulsified using a screw mixer, a homomixer, a colloid mill, etc., and then finely emulsified by a homogenizer such as a pressure homogenizer. Thereafter, the 〇/w type emulsion was produced by rapid cooling by heat exchange. It is produced by adding a previously prepared proteolytic enzyme or proteinolytic enzyme extract. When a proteolytic enzyme is added, a mushroom extract or a pre-made mushroom extract powder may be used. The amount of the mushroom extract powder also depends on the strength of the protein-decomposing enzyme in the mushroom extract powder, but from the viewpoint of workability, it is preferably 0.05 to 5 parts by mass relative to 1 part by mass of the 0/W type emulsion. · 2 to 2 φ parts by mass. The 0/W type emulsion is preferably a solid grease dispersion with a maximum particle size of 3 μm or less. From the viewpoint of stability and the like, a 0/W type emulsion having an average particle diameter of 5 5 to 1 · 5 // m is particularly suitable. The obtained 0/W type emulsion preferably contains 0.5 to 50 units/g of protein degrading enzyme. In the present invention, by injecting the above-mentioned 0/W type emulsion into the meat, it is possible to produce a meat-processing product of meat which improves the texture of the meat. After the infusion solution is injected into the meat, the protein degrading enzyme softens the meat in a state of being mixed with the 0/W type emulsion. The amount of the 0/W type emulsion containing the proteolytic enzyme of the present invention is 10 to 50 parts by mass, preferably 20 to 40 parts by mass, per 100 parts by mass of the meat. If the amount of the 0/W type emulsion is less than 10 parts by mass, the effect of improving the meat is insufficient, and if it exceeds 50 parts by mass, the oily feeling is not appropriate. The treatment method is to use a syringe such as a flooding liquid syringe to inject meat of 0 to 10 °C. The liquid temperature of the infusion solution is preferably 0 to 30 ° C, particularly preferably 5 to 15 -19 to 200814940 ° c. After the injection, the decomposition of the meat protein is promoted by the protein decomposing enzyme, and is allowed to stand at 2 to 10 ° C for 1 to 48 hours, particularly preferably 12 to 24 hours. Further, before or after the injection, a mechanical softening method such as a slow lift or a method of promoting the penetration of the injection liquid by using a tumbler machine after injection may be used. The predible meat modified by the meat-improving agent of the present invention, wherein the beef is a meat species such as an Australian-bred cattle and a dairy species such as a Dutch dairy cow, and includes aged domestic animals and domesticated livestock. In addition to beef, you can also use hard meat such as pork, goat meat, lamb, meat, chicken, turkey, goose, etc. • poultry and fish, squid, octopus, shrimp, shellfish and other aquatic products. [Examples] Next, the present invention will be specifically described by way of Examples, but the present invention is not limited to these Examples. Example A-1 A fruiting body of a commercially available oyster mushroom (Herba elegans (feather)) was freeze-dried for 24 hours, and pulverized by a mixer for 2 minutes.

Add 10 ml of 50 mM phosphoric acid _ - N a Ο H ( p Η 6 · 0, 10 ° C) to l〇〇g powdered test article and allow to stand for 1 hour, filtered, paper (a DVANTEC) Company: No. 5C) After filtration, centrifugation (8000 x g, 10 minutes) was carried out using a centrifugal separator (domestic joint stock company: H-2 0 0 BB), and the supernatant was used as an extract. The nature of the proteolytic enzyme was investigated using albumin (Halfitech) in bovine serum at the substrate. The extract (〇.25//g//zn and the substrate (5 // g/ // 1 ) were reacted at 38 ° C for 0 hours, 1 hour, 3 hours, 5 hours, 24 hours, respectively. The decomposition state of the matrix was confirmed by SDS-PAGE electrophoresis. (SDS-Page conditions) -20- 200814940 Electrophoresis apparatus: AE-6500 type (manufactured by ATTO) Gel: 10% uniform gel 12well Swimming buffer: 2 5 m Μ T ris, 1 9 2 m Μglycine, 0.1 % s DS energization: constant current 30 mA 100 minutes staining: CBB (Kemax blue) stained SDS-PAGE gel, using CS analyzer (A Deutsche AG) quantifies the band of the dyed gel and decomposes and resolves the number of positions. The results are shown in Table 1. • Comparative Example A - 1 Adds a commercially available fruit body of Hericium erinaceus (Snow Monkey) The same experiment as in Example 1 was carried out in place of the fruiting body of the mushroom, and the results were as shown in Table 1. Comparative Example A-2 3 parts by mass (about 200 units/g) of commercially available papain was added. The same experiment as in Example 1 was carried out except that the preparation (manufactured by Wako Pure Chemical Industries Co., Ltd., enzyme activity: 7 〇〇〇 unit/g) was substituted for the fruit body of 榉 菇 mushroom. The results are shown in Table 1 of I. -21- 200814940 Table 1 Comparative Example A-1 Comparative Example A-1 Comparative Example A-2 Oyster mushroom Xue m 薛 Xue papaya 酉 1 Mw Oh lh 3h 5h 24h lh 3h 5h 24h lh 3h 5h 24h 66,200 100 65 45 30 0 55 40 20 0 45 30 15 0 64?3〇〇1 5 25 50 70 10 10 5 0 15 10 5 0 52,400 1 5 5 5 5 10 10 0 0 15 10 5 0 45,400 — one one — one 5 5 5 5 5 5 5 0 41,600 one 0 5 5 5 5 5 5 29,800 one one one — one 5 5 5 5 5 5 5 5 23,600 ——10 5 0 0 — 一 — 5 10 10 10 18,100 一一一—20 15 10 0 5 10 10 15 17,300 a 15 10 5 0 5 15 <17,3〇〇•^ 0 0 5 20 5 15 55 90 5 15 35 50 Note) It is expressed as the decomposition degree of the amount of BSA in the control (Oh) of 100. The mushroom extract and the extract of Hericium erinaceus are decomposed into a matrix (BSA) after 24 hours. However, the extract of Hericium erinaceus is a decomposition peptide derived from the decomposition of BSA with a weight average molecular weight Mw of 64, 300 and 52,400, which tends to be further decomposed. In contrast, the extract of the mushroom does not undergo decomposition. Low molecular weight of the peptide. The papain aqueous solution is a decomposition peptide having a weight average molecular weight Mw of 64,300 and 52,400 which is decomposed by BSA, and tends to be further decomposed. On the other hand, the extract of the mushroom does not cause decomposing of these peptides. Therefore, the extract contains a proteolytic enzyme having an endo-protease activity, which selectively decomposes the matrix. Example A-2 The food processing machine was used to pulverize the edible portion of lkg oyster mushroom (Herb, Hericium erinaceus), and 1 000 ml of 5 OmM phosphate buffer (ΡΗ6·0) was added, and extraction was carried out for 2 hours while stirring. . Next, using a centrifugal separator (domestic joint-stock company: Η-2000Β), centrifuged at 8 000 xg for 1 〇 minutes. After pre-filtering the supernatant, the sterilizing filter (3 〇 吋 original cartridge type, Aperture 〇·4 5~0.8 // m, manufactured by Qiu Nuo Co., Ltd., commodity-22- 200814940 Name: It is treated as Betze Asia II) as an extract. 3 kg of dextrin (made by Matsutani Chemical Industry Co., Ltd., trade name: Pandez # 2) was added to 1 kg of the extract, and then freeze-dried at 20 ° C for 2 days, and then pulverized and used after drying. The mixture was pulverized to prepare a mushroom powder containing the proteolytic enzyme of the present invention. Thereafter, the mushroom powder containing the proteolytic enzyme of the present invention is referred to as mushroom extract powder A. The protein decomposition activity of the obtained mushroom extract powder A was 8 8 units/g. <activity assay> LG mushroom extract powder A was accurately weighed, 50 ml of 2 parts by mass potassium chloride solution was added and stirred to dissolve, and the solution was appropriately diluted as a test solution. 1 ml of the test solution was mixed in 5 ml of 0.6 part by mass of a casein solution (ρΗ6·0), and after reacting at 38 ° C for 60 minutes, 5 ml of a 400 mM trichloroacetic acid solution was added and stirred, and left at 38 ° C for 30 minutes. Thereafter, 2 ml of the supernatant was added to 5 ml of a 0.55 M sodium carbonate solution, and 1 ml of a 2-fold diluted phenol reagent was added and stirred, and left at 38 ° C for 30 minutes, and the absorbance at 660 nm was measured. Under the above-mentioned measurement conditions, the amount of enzyme corresponding to the absorbance of 1 mol of tyrosine was increased in one second, and it was defined as 1 unit of enzyme activity (lunit). (Stabilization pH) The effect of pH on the protein fractionating enzyme of the present invention was investigated in accordance with the above activity measurement method. Further, the test product was a powder obtained as described above. In order to adjust the buffer of p Η, it is possible to use 500 mg of glycine-HC 1 (P Η 2.0 ), citrate-NaOH ( ρΗ4 ·0, ρΗ5 ·0 ), phosphate-NaOH ( ρΗ6·0), Tris-HCl (ρΗ7·0, ρΗ8·0), glycine-NaOH (ρΗ10·0). After storing 1 g of the powder in each of the p H buffer at 30 ° C and 50 μm for 3 hours, the relative activity of the residual enthalpy was 1 〇 。. -23- 200814940 The results are shown in Figure 1. As is apparent from Fig. 1, the enzyme is stabilized in the pH range of ρΗ5·5 to 7.0 under the above treatment conditions. Example A-3 (Optimum temperature) According to the above activity measurement method, 1 g of mushroom extract powder A was added to 50 ml of 50 mM phosphate buffer (ρΗ6·0), and 1 ml of the test solution was mixed at 0. 6 mass% of 5 ml. The casein solution (ρΗ6·0 ) was reacted for 60 minutes in various thermostats set in the range of 20 to 70 ° C to investigate the optimum temperature of the protein-based degrading enzyme of the present invention. Figure 2 shows the relative activity at each temperature with a maximum activity of 100. Example A - 4 (Stabilization temperature) LG mushroom extract powder A was added to 50 ml of 5 OmM phosphate buffer (ρΗ6·0), and stored under the conditions of 10 to 100 ° C for 30 minutes, according to the above activity. The method was used to investigate the effect of temperature on the proteolytic enzyme of the present invention. The residual activity at each temperature was measured, and the results are shown in Fig. 3. As is clear from Fig. 3, the proteolytic enzyme of the present invention is stable at a temperature of 50 ° C, and is inactivated at 60 ° C or higher. Example A-5 (Influence of sodium nitrite and salt concentration) 1 g of mushroom extract powder was added to 50 ml of 5 OmM phosphate buffer (pH 6 · 0 ) adjusted to each sodium nitrite and each salt concentration. A, after storage at 10 ° C for 24 hours, the effect of sodium nitrite and salt on the proteolytic enzyme of the present invention was investigated according to the above activity measurement method. The residual activity measured under each condition is shown in Table 2, and the evaluation is based on the following base -24-200814940. (Evaluation criteria for residual activity) 5 8 0 % or more 4 60% or more ~ less than 80% 3 40% or more ~ less than 60% 2 2 0 ° /. Above ~ below 40% 1 less than 20% Comparative Example A - 3 Φ Comparative Example 〇.〇3g papain (papaya enzyme preparation (made by Wako Pure Chemical Industries, Ltd.)) was added to Example A- 5 was similarly adjusted to 50 ml of 50 mM phosphate buffer (ΡΗ6·0) of each sodium nitrite and each salt concentration. The residual activity under each condition was measured, and the results were evaluated in the same manner as shown in Table 2. Activity of the second table relative to the concentration of nitrite relative to the salt concentration of the reaction time 24 hours residual activity reaction time 24 hours residual activity Example A-5 榉 mushroom aqueous solution sodium nitrite Oppm 5 salt 〇% 5 sodium nitrite lOppm 5 salt 5% 5 sodium nitrite 50ppm 5 salt 10% 4 sodium nitrite lOOppm 5 salt 15% 3 sodium nitrite 500ppm 5 salt 18% 3 sodium nitrite 1 〇〇〇 |) ρπι 5 salt 203⁄4 3 Comparative Example A- 3 Papaya enzyme aqueous solution sodium nitrite Oppm 5 salt 0% 5 sodium nitrite 4 salt 5% 5 sodium nitrite 50ppm 3 salt 10% 4 sodium nitrite lOOppm 3 salt 15% 3 sodium nitrite 500ppm 2 salt 18% 3 nitrous acid Sodium lOOppm 1 salt 20% 2

In the presence of sodium nitrite, there is no significant inhibition of the proteolytic enzyme of the present invention, and even at a concentration of 1000 ppm, the activity of the proteolytic enzyme still has a residual activity of 90% or more. In addition, the standard of use of sodium nitrite which is a coloring agent which is a ham-hot dog, etc. -25-200814940 carnivorous processed product is 0.070 g (70 ppm) per lkg, and the sodium nitrite in the actual use standard is considered. The amount of addition does not cause inhibition of enzyme activity by proteolytic enzymes caused by sodium nitrite. On the other hand, in the comparative example, the papain enzyme was proportional to the concentration of sodium nitrite, and the residual activity was lowered. Even in the use standard, significant sensitivity was exhibited, and the residual activity was lowered to about 50%. Papaya enzyme has a higher stability than other enzyme groups, but its activity is significantly inhibited by nitrite. Therefore, it is understood from the second table that the proteolytic enzyme of the present invention has higher sodium nitrite resistance than a known softening enzyme such as papain, and is excellent in use in meat processing. The proteolytic enzyme of the present invention is also the same as the papain enzyme, and its activity is related to the salt concentration and is associated with it, and has a residual activity of 60% or more at a salt concentration of 15% similar to that of the meat-containing immersion liquid. Example A-6 (Influence of sodium nitrite and salt concentration) lg mushroom extract powder A was added to 50 ml of 50 ml adjusted to 10 〇PPm nitrous acid concentration φ and each salt (concentration 〇~20%) The phosphate buffer (pH 6.0) was stored at 10 ° C for 24 hours, and the effect of the saline solution of sodium nitrite and salt on the proteolytic enzyme of the present invention was investigated in accordance with the above activity measurement method. The residual activity under each condition was measured, and the results were evaluated in the same manner as shown in Table 3. Comparative Example A-4 In the comparative example, 〇·3 3 g papain (a papain preparation (manufactured by Wako Pure Chemical Industries, Ltd.)) was added to each salt in the same manner as in Example A-6 (concentration 〇~20) %) of 50 ml of 50 mM phosphate buffer (ρΗ6·0) was tested. -26- 200814940 The residual activity measured under each condition was measured and the results were evaluated in the same manner as in Table 3. Table 3 Reaction time 24 hours residual activity Example Α-6 榉 mushroom aqueous solution sodium nitrite to Pm salt 0% 5 salt 5% 5 salt 10% 5 salt 15% 4 salt 18% 4 Comparative Example Α-4 papain aqueous solution Sodium nitrite lOOppm salt 0% 5 salt 5% 4 salt 10% 3 salt 15% 1 salt 18% 1

The proteolytic enzyme of the present invention has a higher stability than a known softening enzyme such as papain even when sodium nitrite and salt are used. Example A-7 (Stability of aqueous solution under vibration conditions) 1 g of mushroom extract powder A was added to 5000 ml of 50 mM phosphate buffer adjusted to 1 〇〇?? 111 nitrite concentration and 10% salt concentration ( pH 6.0), making a flooding solution. Using the flooding liquid syringe, while storing the obtained flooding liquid at a liquid temperature of 10 ° C, and circulating the flooding liquid for 0 to 2 hours, according to the above-described activity measurement method, when the flooding liquid injector is physically shared, Effect on the proteolytic enzyme of the present invention. The residual activity in each of the conditions was measured, and the results were evaluated in the same manner as shown in Table 4. Comparative Example A-5 A comparative example was prepared by adding 〇·3 g papain (a papain preparation (manufactured by Wako Pure Chemical Industries, Ltd.)) to the concentration of nitrous nitrous acid in the same manner as in Example A-7. 1〇°/. Experiment with salt concentration of 5 000 ml of 50 mM phosphate buffer (ρΗ6·0). The residual activity under each condition was measured, and the results were evaluated in the same manner as shown in Table -27-200814940. Table 4: Salt residue composition Residual activity after circulation 14 Residual time of flooding liquid Residual activity Example A-7 Sodium mushroom aqueous solution Sodium nitrite lOOppm Salt 10% Oh 5 0.25h 5 0.5h 5 lh 5 2h 4 Comparative Example A- 5 Papain aqueous solution sodium nitrite lOOppm salt 10% Oh 5 0.25h 4 0.5h • 3 lh 3 2h 3 The proteolytic enzyme of the present invention has higher relative activity than papain at all treatment times. At the 2nd hour of the treatment time, the mushroom extract powder A尙 had an activity of about 70%, whereas the papain enzyme only retained about 5% of the activity. Therefore, it is understood from the fourth table that the proteolytic enzyme of the present invention is more resistant to physical shock to vibration and rotation than papain, and is more suitable for use in a circulating flooding syringe. Example B - 1 The mushroom extract powder A obtained above was investigated at 20° (: stability after storage for 3 months. The result is shown in Fig. 4. Even after 3 months, the enzyme power price did not decrease, The stability of the mushroom extract powder A was shown to be high. Example C-1 0. 5 g of the chain extraction powder A was dissolved in 10 11 11 11 water, and the 1 1 11 1 aqueous solution was applied to a 1 〇〇g cut into 6 x 4 x 2 cm thickness of the beef leg. Meat (produced by Japanese dairy cows in Japan). After storage for 3 hours at 20 °C, grilled on two sides of the iron plate at 200 °C to make a steak. Based on the current meter (Shan electric (share) system, RHEONER ·· -28- 200814940 Trademark) Determine the shear strength of the meat. The hardness of the meat before treatment is 100, and compare the hardness before and after treatment. If the shear strength is greater than 1〇〇, it means more than before treatment. If the hardness is less than 1 0 0, it is softer than before the treatment. The functional evaluation of the 1 〇 product evaluator is used to evaluate the food sensation and flavor. The food sensation is softer than the untreated area. "Soft" is 3 points, "Soft" is 2 points, "Slightly Soft" is 1 point, "Unchanged" is 0 points and points are counted, and 1 品名品评员 is calculated. The average number of points was expressed by the number of people who felt odor in 10 tasters. The results are shown in Table 5. 0 Comparative Example C-1 Commercially available Hericium erinaceus smashed with lkg using a food processing machine ( The edible part of the snowy monkey (snake) was added with 1000 ml of 50 mM phosphate buffer (ρΗ6·0), and extracted for 2 hours while stirring. Next, a centrifugal separator (domestic joint stock company: Η-2000Β) was used at 8000 x g. The conditions were centrifuged for 1 〇 minutes, and the supernatant was pre-filtered, and then passed through a sterilizing filter (300 ft. original cartridge type, pore size 0.45 to 0·8 μm, manufactured by Qiu Nuo Co., Ltd., trade name: It is treated as a Hericium erinaceus extract. It is added to 300 kg of dextrin (made by Matsutani Chemical Industry Co., Ltd., ^ product name: Pandez # 2 ) with respect to 1 kg of this extract. And freeze-drying at -20 ° C for 2 days. After drying, it is pulverized by a pulverizer to obtain a monkey mushroom powder. Thereafter, the phalanx mushroom powder is referred to as a mushroom extract powder B. The obtained mushroom extract powder B The protein decomposition activity is 185 units/g. Dissolving 〇.5g of the mushroom extract powder B In 100 ml of water, 10 ml of this solution was applied to a commercially available beef leg meat (Japanese-made Dutch dairy cows) cut into 6x4x2 cm thickness. After storage for 1 day in a refrigerator (5 °C), at 200 The shear strength of the iron plate on the iron plate was measured by an ammeter (manufactured by Yamato Co., Ltd., -29-200814940 RHEONER: trademark). The same shear strength was measured as in Example C-1. The results are shown in Table 5. Comparative Example C-2 For the untreated meat, the shear strength and the functional evaluation were measured in the same manner as in Example C-1, and the results are shown in Table 5. Table 5 Shear force valence functional taste flavor (number of people feeling odor) Example C-1 榉 mushroom 78 1.8 1 Comparative Example C_1 Hericium erinaceus 67 2.6 7 Comparative Example c-2 Untreated 100 0 0 From the first. As a result of the results of Table 5, it was found that the mushroom extract powder of the present invention can maintain a moderate hardness and is excellent in both food texture and flavor. When the proteolytic enzyme of the present invention is used as a proteolytic enzyme in the Hericium erinaceus (Comparative Example C-1), the soft meat can be improved to have an appropriate softness and no odor is left. Example C-2 5 g of the mushroom extract powder A of the present invention was dissolved in 1 000 ml of water to prepare an aqueous solution of the mushroom extract powder A. Make 3 00g chicken leg meat (dry fried) at 1 〇.浸渍 Immersion in the prepared aqueous solution for 6 hours or 12 hours. After adding soy sauce or the like to the taste, it was fried in i 7 3 for 3 minutes using a commercially available fried powder (Nissin powder). (Functional Review) A total of 10 men and women in each of the men and women, and the functional evaluation of the softness and texture of fried chicken by the evaluation method. The evaluation method system determines the evaluation points of the evaluated fried chickens by each of the product reviewers, and divides them by the number of total product appraisers. -30- 200814940 The evaluation point of each product reviewer is to give a five-stage food evaluation when trying to eat the fried chicken. The "soft" is □, "soft" is ◎, "slightly soft" is 〇, " Slightly harder is △ and "hard" is X, and the result is shown in Table 3. In addition, the flavor evaluation was evaluated in the f 4 stage. The "good" was ◎, "尙可" was 〇, "slightly worse" was △, and "poor" was X. The results are shown in Table 6. Comparative Example C - 3 5 g of the mushroom extract powder B prepared in Comparative Example C-1 was dissolved in 1 000 ml of water to prepare an aqueous solution. The results of immersing 300 gram of chicken leg meat (for dry frying) at 10 ° C for 6 hours or 12 hours in the obtained aqueous solution are shown in Table 6. Comparative Example C - 4 In Comparative Example C-3, the same experiment was carried out except that untreated chicken leg meat was used. The results are shown in Table 6. Comparative Example C-5 The result of immersing 300 gram of chicken leg meat in 1 (TC immersed in (10) ml of water for 6 hours or 12 hours is shown in Table 6. Comparative Example C - 6 φ 0.03 g of papain preparation (Wako Pure Chemical Industries ( )) system, enzyme activity 7 0 00 units / g) dissolved in 1 000ml of water, making papain aqueous solution. Soak 300g chicken drum (dry fried) in 1 ° ° C immersed in the prepared aqueous solution for 6 hours Or the result of 12 hours is shown in Table 6. -31- 200814940 Table 6

Immersion time food flavor Example C-2 榉 mushroom aqueous solution 6 hours ◎ ◎ 12 hours ◎ ◎ Comparative Example 03 Hericium erinaceus aqueous solution 6 hours ◎ 〇 12 hours □ △ Comparative Example 04 Untreated έ hour XX 12 hours XX Comparative Example C -5 Water 6 hours X △ 12 hours Δ △ Comparative Example C-6 Papain aqueous solution for 6 hours ◎ 12 hours □ X φ From the results of the sixth table, it is understood that the dried meat using the proteolytic enzyme of the present invention is more effective than the monkey. In the case of the proteolytic enzyme (Comparative Example C-3) in Pleurotus ostreatus and the proteolytic enzyme (Comparative Example C-6) in papain, the immersion time was short and the food texture was good. Example D-1 and Comparative Example D-1 (1) Modification of 0/W type emulsion: 1.5 parts by mass of casein sodium (trade name: Insultan Central Commercial Co., Ltd.) and 0.2 parts by mass of glycerin The fatty acid ester (trade name: Sue Suffer φ A 1 8 1 E manufactured by Sun Chemical Co., Ltd.) is dissolved in 4 8 · 3 parts by mass of water, and then heated to about 7 ° C. Slowly add 50 mass while stirring. The tallow at the same temperature was subjected to coarse emulsification after 20 minutes, homogenized by a pressure homogenizer at 120 kg/cm 2 , and rapidly frozen to obtain a 0/W type emulsion. The particle diameter of the emulsion was measured by an ultracentrifugal particle size distribution measuring apparatus (manufactured by Horiba, Ltd.), and the result was 1 3 8 // m. (2) Preparation of the infusion solution 2 parts by mass of the mushroom extract powder A was added to 100 parts by mass of the 0/W type emulsion prepared in the above (1) to prepare a meat-making improvement/w type- 32- 200814940 Emulsion. (3) Injecting treatment using a known flooding liquid syringe, the above-mentioned meat-making modified 0/W type emulsion is injected into Australian beef-leg meat at 1 〇 ° C, and 20 parts by mass of 100 parts by mass of meat, in order to promote The enzyme reaction was allowed to stand at 5 ° C for 18 hours, and then frozen at 40 ° C to obtain a processed meat product. (4) Evaluation of processed meat products The processed meat products were thawed and sliced to a thickness of 1.5 cm, and the effect on the fat was observed according to the following φ. Further, it was grilled on an iron plate at 200 ° C, and the improvement effect on meat was evaluated based on the following criteria. The evaluation item was a juicy feeling, a soft feeling, and a sweet taste, and an untreated product (Australian beef leg meat which was not subjected to the injection treatment) was used as a comparative control group (Comparative Example D-1). <Effects on fat (visual)> ◎... The injected fat and oil are in a state of being thick and thick in the entire structure, and form a fat. 〇...·The injected fat is in a clear and thick state and forms a fat. ^ .... The injected grease is in a slightly distinct and fine state in the tissue. X... The oil is not obvious and has no effect at all. <Evaluation Criteria for Juicy Sense> ◎...·Feeling a very juicy feeling. 〇....Improved many, juicy. △ Improve a lot of juice, but still not enough. X ... lack of juicy feeling. <Evaluation criteria for soft feeling> ◎.... Significantly improved hardness and moderate bite. -33 - 200814940 〇....Improve the hardness and still feel biting. △....Improved a little hardness, but still hard. X... overall hard. Examples D-2 to D-5 The ratio of fats and oils used in the 0/W type emulsion was changed, and a 0/W type emulsion was prepared by the method of Example D-1. Next, 2 parts by mass of mushroom extract powder A was added to the obtained emulsion to prepare a meat-like 0/W type emulsion. In the same manner as in Example D-1, the meat-improving emulsion was injected into the Australian leg meat with 20 parts by mass relative to 1 part by mass of the meat, and the improvement effect on the meat was evaluated in the same manner. The result is as shown. Example D-6 An oil of the type 07W emulsion was replaced with lard, and a Ο/W type emulsion was prepared according to the method of D-1. Next, 2 parts by mass of mushroom extract powder A and 0/W type emulsion for meat improvement were added to a 0/W type emulsion of 1 〇 〇 mass. In the same manner as in Example D-1, the φ was evaluated for the improvement of meat consumption in the same manner as in the case of injecting 20 parts by mass of the meat system into the Australian beef g. As a result, in Example D-7 of Table 7, a grease of 0/W type emulsion was replaced with rapeseed oil, and a 0/W type emulsion was prepared by the method of Example D-1. Next, 2 parts by mass of the mushroom extract powder was added to the 0/W type emulsion obtained in 1 〇〇 f. The 0/W type emulsion for meat improvement was added. In the same manner as in the case of the example D-1, the 0/W type emulsion was used to inject the Australian beef leg meat with respect to 100 parts by mass of the meat system 20, and the improvement of the carnivorous meat was evaluated in the same manner. 0/W The production of the cattle in the seventh table is made as the food infusion I meat. : According to the implementation of the quantitative system V, as the effect of the meat mass. -34- 200814940 The results are shown in Table 7. Example D-8 An 〇/W type emulsion was prepared in accordance with the method of Example D-1. Next, only the 0/W type emulsion was prepared by injecting the Australian beef leg meat in an amount of 2 parts by mass relative to 100 parts by mass of the meat system, and the improvement effect on the meat was evaluated in the same manner. The results are shown in Table 7. Example D-9 2 parts by mass of mushroom extract powder a, φ was added as a meat-feeding improving solution to 100 parts by mass of water. In the same manner as in Example D-1, the meat-improving liquid was injected into the Australian beef-leg meat with 20 parts by mass relative to 1 part by mass of the meat, and the improvement effect on the meat was evaluated in the same manner. The results are shown in Table 7. Comparative Example D-2 A 0/W type emulsion was prepared in accordance with the method of Example D-1. Next, a commercially available papain preparation (manufactured by Wako Pure Chemical Industries Co., Ltd., enzyme activity: 7000 units/g) is added to a 0/W type emulsion obtained in 100 parts by mass of a 0/W type emulsion. It is used as a 0/W type emulsion for improving meat. In the same manner as in the case of the example D-1, the φ meat-making modified 0/W emulsion was injected into the Australian beef-leg meat with respect to 100 parts by mass of the meat system, and the improvement effect on the meat was evaluated in the same manner. The results are shown in Table 7. Comparative Example D-3 A 0/W type emulsion was prepared in accordance with the method of Example D-1. Next, 2 parts by mass of the mushroom extract powder B obtained in Comparative Example C-1 was added to a 0/W type emulsion prepared in an amount of 1 part by mass, and used as a 0/W type emulsion for improving meat. In the same manner as in Example D-1, the 0/W emulsion for improving the meat was injected into the Australian beef leg meat with 20 parts by mass relative to 1 part by mass of the meat, and the meat was evaluated in the same manner as -35-200814940. Improve the effect. The results are shown in Table 7. Table 7-1

Bao Shi D-1 Example D-2 »Example 1>3 Sinus Application D-4 賨Example D-5 Sinus Application D-6 Grease Tallow Beef Tallow Beef Tallow Butter Dedicated 0/W Emulsion 50 10 30 60 70 50 Composition Road protein nano 1.5 Emulsifier 0.2 Water 48.3 88.3 68.3 38.3 28.3 48.3 Total 100 100 100 100 100 100 0/W type emulsion (parts by mass) 100 100 100 100 100 100 Infusion solution for processed meat products 1. 榉 mushroom extract (parts by mass), 2 2 2 2 2 2 2. Papaya enzyme extract (parts by mass) — one — — — — 3. Hericium erinaceus extract (parts by mass) — one — — — — 1~3, the color of the extract is unchanged, no change, no change, no change, no change, no change, no change, no effect on the injection solution, good flavor, good, good, good, good, good, fat-like effect. ◎ 〇〇 ◎ ◎ ◎ ◎ 〇 ◎ ◎ ◎ ◎ Fruit softness ◎ ◎ ◎ ◎ ◎ ◎ Some of the sweetness is given * There is a change in the production of the emulsion. 36- 200814940

Table 7-2 _ sinus application D-7 sinus application D-8 sinus application D-9 Comparative Example D-1 Comparative Example D-2 Comparative Example D-3 0/W type emulsion composition Seed oil tallow - tallow beef fat 50 50 — 50 50 Cool protein sodium 1.5 1.5 emulsifier 0.2 0.2 water 48.3 48.3 100 48.3 48.3 total 100 100 100 100 100 0/W type emulsion (parts by mass) 100 100 — a 100 100 meat processing Product Infusion 1·榉 Mushroom Extract (parts by mass) 2 — 2 — — 2· Papaya Enzyme Extract (parts by mass) — — — 0.03 — 3· Hericium erinaceus extract (parts by mass) — — — — 2 1~7 The effect of the extract on the infusion solution has no change, no change, no change - no change, dark brown, good taste, no change, no change, no special change, the effect of the improvement of the carnivorous mushroom on the carnivorous effect on the fatness Δ 〇 XX 〇〇 juicy feeling 〇〇 〇〇 〇〇 soft feeling ◎ Δ ◎ X excessive softening and excessive softening to impart sweetness and / / \ dnL · no * when making emulsions, the phase change is known from the seventh table, according to the present invention Proteolytic enzymes and carnivores Improved Australian beef leg meat treated with 0/W emulsion (Example D-1) has a better fat state than untreated (Comparative Example D-1), can be processed into juicy and -37-200814940 soft Excellent meat processing products. A meat-producing enzyme containing a protein-decomposing enzyme extracted from the mushroom of Basidiomycota Agaricales Tricholomataceae and containing 10 to 70 parts by mass of edible fat and oil and 30 to 90 parts by mass of water. After the injection of the /W type emulsion, the flavor of the meat was improved, and it became a processed meat product (Examples D-2 to D-5) in which the fat state and the juicy feeling of the meat were improved, and the soft feeling was also good. When the fat used in the 0/W type emulsion is replaced with lard (Example D-6), the fat state is also good, and it can be processed into a juicy and soft meat meat φ processed product. When the mash/w type emulsified liquid (Example D-7) for improving the flesh of low edible fats and oils was injected, the fat state was insufficient, but it was juicy and soft. When the Australian beef leg Φ was only injected into the 0/W emulsion (Example D-8), the softness of the improvement was slightly insufficient, but the fat state and the juicy feeling were good. Further, the injecting of the proteolytic enzyme of the present invention (Example D-9) alone did not improve the juicy feeling, but the softness was improved. Injecting papain and 0/W emulsion containing Hericium erinaceus extracting enzyme (compared with 0 and D-2 to D-3), it is excessively softened. Example E and Comparative Examples E-1 to E-3 The flooding liquid was adjusted in the following manner. The water cooled to 5 °C was placed in a container equipped with a stirrer, and the proteolytic enzyme was dissolved and dissolved, and the other raw materials as shown in Table 8 were dissolved. Add 2% mushroom extract powder A. Inject the prepared flooding liquid into the pork tenderloin with a syringe, perform a 12-hour tumbling, perform salting for 3 hours at 5 °C, heat it to a central temperature of 7 3 ± 1 °C after normal charging, and then cool. And cost invention. In addition, the egg white powder (dry egg white) used therein is a Qiubi (stock) product, soy protein (not -38-200814940 two Pule R) is a Fuji oil (stock) product, whey protein (Le Copletan 8 0) Casein sodium (Yintan s) is a central commercial (stock) product. The reference substance (Comparative Example E-i, Comparative Example E_2, Comparative Example E-3) was also adjusted in the same manner for comparison. Further, the Hericium erinaceus powder was obtained by using the mushroom extract powder of Comparative Example c-1. The B' papaya preparation was made using Wako Pure Chemicals Co., Ltd., and the dextrin (Pandez #2) was a Matsutake Chemical Industry Co., Ltd. product. The blending ratio and the injection amount of the raw material of the tenderloin ham immersion liquid, and the obtained product and the illuminating product of the present invention were evaluated according to the following criteria, and the results are shown in Table 8. φ (Evaluation method of flavor) In the sensory evaluation, the average 値 (the second decimal place is rounded off) of 1 〇 product evaluator is calculated by the highest 5 points and the lowest 〇 point. Table 8 Example Ε Comparative Example Ε-1 Comparative Example Ε-2 Comparative Example Ε-3 Ice Water 7L5 71.5 71.5 71.5 Salt 10 10 10 10 Sugar 5 5 5 5 Casein Sodium 3 3 3 3 Egg White Powder 2.5 2.5 2.5 2.5 Soy protein 2 2 2 2 Spice - seasoning 1.52 1.52 1.52 1.52 Polymerized phosphate 1 1 1 1 Potassium sorbate 0.9 0.9 0.9 0·9 Sodium ascorbate 0.5 0.5 0.5 0.5 Sodium nitrite 0.08 0.08 0.08 0.08 榉 Mushroom powder (powder extract powder Α) 2 — 1 — Hericium erinaceus powder (egg extract powder Β) — 1 — papain — 0.03 — dextrin — 1 1.97 2 Subtotal 100 100 100 100 For meat injection (%) 20% 20% 20 % 20% Flavor 4.7 1.8 3.4 2.6 Good food texture, slightly hard, hard and hard hair color ◎ △ ◎ 〇

As can be seen from the eighth table, the present invention can also be effectively applied to processed meat products of salty engineering such as ham, bacon, and hot dogs. -39- 200814940 [Possibility of application to the industry] The extract having proteolytic activity of the present invention and the 0/W type emulsified 'liquid' are suitable for the improvement of the meat by the enzyme containing the enzyme activity of the enzyme activity. . BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a graph showing the pH stability of an enzyme extracted from a mushroom. The stomach 2 is a graph showing the optimum temperature of an enzyme extracted from a mushroom. The stomach 3 diagram shows the stability temperature of the enzyme extracted from the mushroom. ® Stomach 4 shows a graph of the stability of the enzyme valence of the protein containing the protein degrading enzyme.

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Claims (1)

200814940 X. Patent application scope: 1. An extract characterized by extracting from the genus Basidiomyeota Agaricales Tricholomataceae and having the following protein decomposition of (a)~.(d) Enzyme activity; (a) Action and matrix specificity: specific action on proteins and peptides, with endo-type protease activity to cleave peptide bonds, (b) stable pH: ρΗ5·5 ～7.0, (c) optimum Temperature: 40 ° C, · (d) Thermal stability: stable below 55 ° C. A powder characterized in that an excipient is added to a squeezed juice or an aqueous extract of a chain of Basidiomyeota Agaricales Tricholomataceae, and is obtained by freeze-drying, and has the following ( a)~(d) proteolytic enzyme activity; (a) action and matrix specificity: specific action on proteins and peptides, • endo-protease activity to cleave peptide bonds, (b) stable pH · ρΗ5·5...7·0 ' (c) Optimum temperature: 401, (d) Thermal stability: Stabilized below 55 °C. 3. A meat-feeding improver characterized by containing the extract of claim 1 or the powder of claim 2 of the patent application. A 0/W type emulsion for improving meat, characterized in that it contains a protein-degrading enzyme derived from a chain of Basidiomyeota Agaricales Tricholomataceae. 5 · A method for improving the carnivorous meat, which is characterized by the use of a meat improving agent as claimed in the third paragraph of the patent. 6 · A method for improving carnivorous meat characterized by using a 0/W type emulsion as in the fourth aspect of the patent application. -41-